These quick and easy keto peanut butter cookies are ultra soft, chewy, and absolutely impossible to resist!
I first made this keto peanut butter cookie recipe for a friend on a keto diet, but they turned out so well that I ate five cookies right out of the oven and ended up having to bake a second batch.
With just a few basic ingredients, and no flour or sugar required, they might just become your new favorite cookie recipe!
You may also like: Keto Brownies – the best recipe
No sugar
Low carb
Vegan
Flourless
Grain free
No cream cheese
Less than 1 net carb
Gluten free
This is one of those easy keto desserts that people who aren’t on a special diet enjoy too, because who doesn’t love peanut butter cookies???!
Since the recipe is egg free, you can eat the raw cookie dough while you bake, and if you’d prefer no bake peanut butter cookies, it’s fine to skip the baking step completely.
(See photo above of the unbaked cookies.)
Peanut Butter Cookie Ingredients
The flour:
I used almond flour (or almond meal) for these, which is not actually flour at all; it’s simply ground-up almonds that have been blended into a fine texture resembling flour.
If you prefer to use pecan flour, sunflower flour, or cashew flour, I think these would be fine but haven’t tried, so be sure to report back if you do experiment. Please also report back if you try subbing coconut flour – I think this could work as well, but you’d need much less flour (add just enough to form a dough), because coconut flour absorbs liquid like a sponge.
(For a recipe with regular flour, try these Vegan Peanut Butter Cookies.)
The nut butter:
I’ve made both peanut butter and almond butter cookies from the cookie recipe, or you can use sunflower butter, pecan butter, cashew butter, macadamia nut butter, or this Keto Nut Butter for a low carb option.
The sweetener:
For sugar free cookies, either powdered erythritol or a powdered monk fruit erythritol blend will both work well here.
If you don’t need the cookies to be suitable for a low carb or ketogenic diet, regular powdered sugar is also fine to use.
Stevia, maple syrup, allulose, and granulated sweeteners haven’t been tested in this recipe yet, so be sure to leave a comment if you experiment.
Also try these Chocolate Chip Keto Cookies
How to make perfect keto peanut butter cookies
Gather all of your ingredients, and grease or line a baking sheet with parchment paper.
Preheat the oven to 325 degrees Fahrenheit. If it’s not already soft and easily stir-able, gently heat up the nut butter until it’s runny.
In a mixing bowl, stir dry ingredients very well to ensure that the salt, sweetener, and baking soda are evenly incorporated.
Stir in the nut butter and milk of choice to form a dough. If your nut butter is unsalted, taste the batter to see if you want to add a little more salt to taste.
Roll into cookie dough balls, place on the prepared baking sheet, and press down with a spoon or fork. (I used a fork to get the classic peanut butter cookie lines.)
Bake on the oven’s center rack for 10 minutes. The cookies should still be underbaked and delicate when you remove the tray from the oven. Let them cool completely, because they will firm up as they cool.
Leftover cookies can be stored in a plastic container for soft and chewy cookies or in a glass container for crispy cookies. They can also be frozen to thaw and eat later.
Leftover almond flour? Make Keto Blueberry Muffins
Three Ingredient Peanut Butter Cookies
If you’re looking to make 3 ingredient keto peanut butter cookies instead of the recipe below, simply stir together 1 cup peanut butter, 1/2 cup granulated erythritol or sugar, and 1 egg or chia egg. (A flax egg will work but is more crumbly.)
Preheat the oven to 325 degrees F. Stir all ingredients to form a batter, shape into cookies, and bake on a parchment-lined cookie sheet for 10 minutes. Let cool completely to let them firm up before handling.
Above, watch the keto peanut butter cookie recipe video
Keto Peanut Butter Cookies
Ingredients
- 1/2 cup peanut butter, or nut butter of choice
- 1 tbsp milk of choice
- 2/3 cup finely ground almond flour
- 3 tbsp powdered erythritol or powdered sugar
- 1/8 tsp salt
- 1/8 tsp baking soda
Instructions
- *See recipe earlier in this post if you prefer to make 3 ingredient peanut butter cookies.If not already easily stir-able, gently heat nut butter until runny. Preheat the oven to 325 F. Stir dry ingredients very well. Stir in nut butter and milk to form a dough. Roll balls, then flatten into thick cookies (see photo above). Bake on the center rack 10 minutes. Take out when still undercooked. Let cool completely, because they firm up as they cool.View Nutrition Facts
Notes
Have you made this recipe?
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More Easy Low Carb Desserts
Or these Peanut Butter Fat Bombs
Liv13 says
YUm! Can you make a red velvet bananna based “milkshake” I’m a fan of the cake batter shake!
Molly says
Just add red food coloring or beet juice to the recipe you already like.
Liv13 says
The dye dose not give it the flavor(:
Liv13 says
Can you post a banana based revelt milkshake?
Nina says
I just made these and also wanted to eat all of them! A delicious treat.
Aikiko says
This recipe sounds wonderful! But I’m trying to stick with pure stevia as my only sweetener. Can I make these PB cookies using just liquid stevia? Will the loss of volume from eliminating the powdered sweetener wreck the recipe? Thank you for any help! 🙏🏻
Molly says
She mentions in her post that she hasn’t tried it with stevia so you’d have to experiment.
Ryan says
Thank you for the recipe for your Keto Peanut Butter Cookies. I like peanut butter but I am sensitive to sugar, then I heard about Built chocolate bar that has a peanut butter flavor with a natural sweetener. I think it looks good and tasty if I sprinkle it as a topping. What do you think?
CCK Media Team says
Sure, you can definitely try that 🙂
Molly says
These peanut butter cookies were amazing!
I added mini lily’s chocolate chips to my second batch (yes I’ve already made two batches 😂😂).
Liv13 says
I love baking I’m aplpling for kids baking championship . My dream is to be a pastry chef, I did your cookies, sadly the looked and tasted nothing like the photos! your chocolate cake is so pretty, I made it into a drip cake for my photos. Its my last year to get on the show because I’m turning 14 in the fall! Making your cake batter cookies soon! I had to beg my dad to go out and buy some cake mix! They awesome!! Sending in my application this week!! Wish me luck! Its a TV show on foodnetwork and the winner gets 25 thousand dollars. If I win I’d give some to the ASPCA, I adore dogs! And give some to orphans in Ethopia(born there) and then some to homeless pepole! and then spend more on some Nintendo games!! I’m super excited to make this cake batter cookies! Have a wonderful day!!
Liv13 says
Peanut butter cookies*
Katie Soleil Wayne says
Hi, Liv,
Did you get on the show?
Keep baking!
All the best to you.
Katie in Florida 🌤
Cheryl says
Love, love! So good and satisfying! I used date sugar and almond milk and they turned out amazing. Will for sure make these again, totally satisfied my sweet craving. Thank you for another great recipe!
Terrie Fowler says
So good
CCK Media Team says
Thank you so much for trying the cookies!
Ton says
Just made it. It’s delicious.
Wes says
This recipe is fantastic! I will be making it every week. Very simple and the taste is to die for. Katie I am so happy I’ve found your website, you’re precious.
Melissa says
I made these using brown sugar Swerve, and they turned out really well. Could almost use just 2Tbs, as they are pretty sweet, but still very good. Also added 1/4 tsp of vanilla, but may bump it up a little next time.
Penny Wilson says
These are the best keto cookies ever! I used 1/2 peanut butter and 1/2 almond butter. Delicious!
Charla says
Hi! Great recipe 🙂 I used 2 tablespoons maple syrup in this recipe and it worked out well. Will use less next time as I prefer the cookies less sweet.
Ilana says
These cookies are so good!
CindyKay Clark says
These cookies are delicious!! I made them with almond butter and added almond extract and chocolate chips.
CCK Media Team says
Thank you so much for making them 🙂
Heather says
Anyone try swerve confectioners in pnb cookies ?
CCK Media Team says
That works! 🙂
Karen says
Delicious! You can’t tell they are keto at all!
Fran says
First keto recipe Love it but 3 and 5 year old it’s a bit too crumbly Is there a way to make it less crumbly
CCK Media Team says
Thank you so much for making it, and we are so glad you liked them 🙂
They shouldn’t be crumbly at all, but perhaps they are more so if you used a dry nut butter – what specific ingredients did you use? Flour, sweetener, nut butter, etc.
Jill says
Maybe add Glucomannan or xanthan gum or and egg yolk…
Deidre says
Husband is a diabetic so I made them with stevia powdered sugar and a touch of cinnamon they were great. He wants more, this time I’ll try using the stevia brown sugar and a touch of vanilla.
CCK Media Team says
Thank you so much for making them 🙂
Sofia Graf says
Keto Peanut Butter Cookies recipe is a fine read. However, I wish to try this keto baking recipe with ghee which is a flavorful liquid butter alternative. Ghee is a safer option for baking for its high temperature. Please try the recipe with ghee and comment here on how you felt with the ghee baking.
https://milkio.co.nz/liquid-butter-alternative/
Coleen says
Whenever I want a Keto recipe, I look you up first!
CCK Media Team says
Thank you so much!
Sofia Graf says
Keto Peanut Butter Cookies recipe is a fine read. However, I wish to try this keto baking recipe with ghee which is a flavorful liquid butter alternative. Ghee is a safer option for baking for its high temperature. Please try the recipe with ghee and comment here on how you felt with the ghee baking.
Linda says
There is no butter in her recipe so why would we use Ghee? The recipe is perfect without any type of butter/fat, in my opinion.
Linda says
By far one of the best Keto/Low Carb peanut butter cookies I have ever baked! I did a couple of tweaks because of the ingredients I had on hand and these turned out just perfect!
I used heavy cream, 3 TBS in place of the milk because they seemed a bit dry, did a combo of peanut butter and mixed nut better, and used 2 TBS less almond flour but replaced it with coconut flour as a combo flour mixture. I made 12 cookies, and flattened them to make them large.
THANK YOU for helping me with my peanut butter cookie cravings! 🙂
Liz says
For the Keto Peanut Butter Cookies is the nutrition information for a small or large cookie? Your recipe says it makes 8 large or 16 small cookies. Thanks!
Jill says
I love that your low carb recipes have options for no eggs and have less fat and less sugar substitutes than most I’ve tried. This and your coconut chocolate chip cookies are my new favorites! So tasty! Thanks for sharing.
Jerry says
Just made my first batch and they were absolutely delicious! What are the net carbs for the small size cookies? I made 13 cookies. Thank you
Sheila says
Can I double the mixture or will it not work?
Karen E says
I doubled it and it came out fine.
Connie says
Can I use granulated erythritol?
TK says
These keto cookies were delicious!
Lisa says
Delicious.. I used Splenda brown sugar. It made it taste very authentic. Couldn’t tell the difference between a regular on cookie to this one. New favourite.
Jonathan L Graifer says
Your description says to use granulated sweetener, but the ingredient list says powdered. Which is it?
CCK Media Team says
Hi, the recipe says it has not been tested with granulated sweetener, only powdered.
Jacqueline Dager says
I like them. You might make them small because they are very delicate. I took a bite and the rest crumbled. Bite size would be perfect!
Sharon says
These were perfect, the best keto cookie recipe I’ve tried yet!
Veronica says
Just made a second batch, these are so good! The first batch I made with granulated erythriol and the second batch I used powdered (just blitzed it in the nutribullet) and they came out much nicer and even a better texture. Will keep making these, they’re so easy even for a terrible baker like me 🙂
Shanna says
Hi. Can I freeze dough?
CCK Media Team says
Sure 🙂
Peggy A Mattson says
I would love to make these but they don’t show total carbs and calories per cookie once they are done . Can you give me the intimation
CCK Media Team says
Hi! Katie has full nutrition facts for all of her recipes 🙂 Just click the “view nutrition facts” link in the recipe box for each recipe.
Leeann says
I made these cookies (at least 6 times now !) as written and I wouldn’t change a thing. My husband and I are trying to cut down on carbs/sugar and these hit the spot. Fantastic ! Thank you !!
Karen E says
I just made these using stevia (3 tbsps)and I had to substitute a little coconut flour because I was short a bit of the almond flour so I added a little more milk (half tbsp.) They are phenomenal!